Go Back
+ servings
sliced flaxseed bread on the table

Yogurt Flaxseed Bread

Crusty flaxseed bread with yogurt, easily made and baked in a Dutch oven. This simple bread goes perfectly with any toppings you can think of.
Course Bread
Cuisine German
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 loaf
Calories 159kcal
Author Adina


  • Dutch oven with lid (diameter of 23 cm/ 9 inch)


  • 300 g all purpose flour 10.6 oz/ 2 1/2 cups
  • 100 g whole wheat flour 3.5 oz/ 1 cup
  • 2 teaspoons fine sea salt or Kosher
  • 3 tablespoons flaxseed
  • 20 g fresh yeast (0.7 oz) or 1 package dried yeast (7 g/ 0.25 oz)
  • 1 teaspoon clear honey
  • 175 ml lukewarm water 6 fl.oz/ 3/4 cup
  • 150 g low-fat yogurt 1,8% fat, 5.3 oz/ 1/2 cup


  • Combine: Place the flour, salt, and flaxseed in the stand mixer and mix for a few seconds. If using instant yeast, mix it with the flour as well.
    If using active dry yeast, dissolve the yeast and the honey in the lukewarm water and let stand for 5 minutes or according to package instructions.
  • Knead: Add to the mixer together with the yogurt and knead with the dough hook for about 3 minutes (or according to the kneading instructions of your stand mixer) or until the dough is elastic and not very sticky anymore.
    Transfer the dough to the lightly floured working surface and knead shortly, just enough to give it a roughly round shape.
  • Let rise: Place the dough into a bowl, dust with a bit of flour, cover with a clean kitchen towel and let rise until about doubled in size; it will take about 1 hour, depending on the temperature in your kitchen.
  • Second rise: Turn the bread onto the working surface and knead again shortly. Place a piece of parchment paper on the working surface and place the rounded dough on it. Cover with the towel again and leave it to rise again on the counter while preheating the oven.
  • Preheat: Place the Dutch oven and the lid in the oven. Turn on the oven and preheat it, and the form to 230 degrees Celsius/ 450 degrees Fahrenheit.
  • Transfer dough: To place the dough into the pot, carefully grab the sides of the parchment paper and drop the dough together with the paper into the hot Dutch oven. Wear mitts; the dish is extremely hot! Cover it with the lid and place it in the oven.
  • Bake for 25 minutes with the lid on. Remove the lid and continue baking for about 10-15 minutes or until golden brown.
  • Check: To make sure that the bread is properly baked, remove it from the pot and tap it with your knuckles; it should sound hollow. Let cool entirely on a wire rack.


Always use a digital kitchen scale in baking; it ensures the best results.


Serving: 1slice | Calories: 159kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 361mg | Fiber: 3g | Sugar: 2g